Ambralis

Serve in

Garnish:

Lemon peel

How to make:

I built the cocktail in a mixing glass. I poured 3 cl Mezcal Bruxo Espadin 1, adding smoky and earthy depth. Then 3 cl Suze brought a dry, herbal bitterness. Mandarine Napoleon (3 cl) added citrus warmth, while peach syrup (1.5 cl) softened the edges with fruity sweetness. Fresh lemon juice (1.5 cl) tied everything together with brightness. Stirred with ice and strained into a chilled glass, the result is a balanced mix where smoke, bitterness, and citrus harmonize with soft fruit notes.